Joy Bauer Weight Loss

RecipeZucchini Walnut Muffin

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Nutrition Facts
Amount per Serving
  • Calories: 148
  • Protein: 4 g
  • Total Fat: 5 g
    • Unsaturated Fat: 4.5 g
    • Saturated Fat: 0.5 g
  • Cholesterol: 18 mg
  • Total Carbohydrate: 23.5 g
  • Dietary Fiber: 3 g
  • Total Sugar: 7 g
    • Natural Sugar:
    • Added Sugar:
  • Sodium: 74 mg

Whip up a batch of these delicious (and generously sized) gems on the weekend and enjoy them all week long. They’re a tasty mix of sweet banana and nutrient-rich zucchini for a healthy and energizing breakfast or a delicious snack.

  • Prep time
  • Total Time
This recipe makes 9 muffins
  • 1¼ cups whole grain flour (any preferred variety)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup walnuts, chopped
  • ¾ cup ripe banana puree (about 2 bananas)
  • ¾ cup grated zucchini (about ½ medium zucchini)
  • 1 egg
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • ¼ cup unsweetened applesauce



Preheat oven to 350˚.

In a medium bowl, mix flour, baking powder, salt, cinnamon, nutmeg and walnuts.

In a separate bowl, mix banana and zucchini, egg, maple syrup, vanilla and applesauce.

Pour wet ingredients into dry and combine. Take care not to over-mix—stir no more than 15 to 20 times.

Fill each muffin tin about ¾ of the way. Bake for 25 to 30 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.

Serving suggestions: Enjoy a muffin as a delicious snack, or if you’re looking for a light breakfast, simply top one with 1 tablespoon of nut butter, or enjoy with a nonfat yogurt or 3 scrambled egg whites on the side.